Breakfast Modge Recipe at MyDish

Breakfast Modge

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Method

  • Fill a large saucepan 2/3rds full of cold water. Add the rice and 1/2 a tsp of the turmeric to the water, bring to the boil, stirring occasionally.

  • During this time, coarsely chop the onions and garlic and slice the sausage. Add to a large frying pan with the vegetable oil and place on a medium heat. (The idea is we want to cook the onions and garlic without overcooking them, so they still retain some bite!).

  • Add the remaining turmeric, and all the other spices, except the fenugreek leaves. Combine in the pan thoroughly with the onion, garlic and sausage. Turn periodically whilst cooking to avoid the mixture sticking. Add more vegetable oil as you see fit. Add the fenugreek leaves after 10 minutes.

  • Simmer the rice until cooked (about 12 - 15 mins, and drain.

  • Add the rice to the frying pan with the other ingredients, DO NOT STIR yet!

  • Crumble the 2 Oxo's on top of the rice and drizzle the vinegar and worcester shire sauce over the oxo crumbs, to moisten them.

  • Liberally add the Soy Sauce over and around all the rice, (use more than the guidleine if you like.

  • Stir the mixture together and cook for a further 3-4 minutes.

  • Serve on plates, with accompaniments such as tomato ketchup, mayonaisse, margarine and indian pickles such s Brinjal, or Chilli Pickle (for lovers of heat!)

  • Please note this will last you all day until tea time!

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    Ingredients

    • 2 Onions
    • 4 Garlic Cloves
    • 1 Mattesons Hot & Spicy Sausage
    • 1 Mug Basmati Rice
    • 1 Can Heinz Baked Beans
    • 1 Can Processed Peas
    • 1 tsp Turmeric Powder
    • 4 tsp Paanch Pooran Mixture
    • 2 tsp Fennel Seeds
    • 3 tsp Mild Madras Curry powder
    • ½ tsp Chilli Powder
    • ½ tsp Garam Masala
    • ½ tsp Cumin Powder
    • 2 tbsp Fenugreek (Methi) Leaves
    • 2 Beef Oxo's
    • 4 tbsp Vegetable Oil
    • 2 tbsp Malt Vinegar
    • 2 tbsp Worcestershire Sauce
    • 6-8 tbsp Dark Soy Sauce

    By Views 743  Added Tue Oct 19 2010


    My wife and I love this dish for Sunday breakfast. I developed it over many years from it's first form when I started cooking at age 10, and it's dedicated to my wife Julie. xx